By Aditi Saraswat
November 9, 2025
Indulge in the comforting tastes of methi matar malai, a rich North Indian curry prepared with fresh methi leaves, matar, and malai. Perfect for cold winter days, this smooth dish blends slight bitterness, sweetness, and a mix of spices.
1 cup fresh methi (fenugreek) leaves, chopped ½ cup green peas (boiled) 1 onion, finely chopped 1 green chilli, chopped 1 tsp ginger-garlic paste ¼ cup fresh cream ½ cup milk 1 tbsp oil or ghee ½ tsp cumin seeds Salt to taste
Wash thoroughly and chop one cup of methi leaves. Blanch a little to reduce its bitterness.
Heat 1 tablespoon of oil and add ½ tsp cumin seeds, chopped onions, and sauté them till they turn golden.
Add 1 tablespoon of ginger-garlic paste and 1 chopped green chilli and cook it for a minute.
Add methi leaves and ½ cup boiled peas to the mixture and cook till the leaves turn soft.
Pour ½ cup milk and ¼ cup fresh cream and stir well to make a smooth texture.
Add salt, and boil for 5–7 minutes. Enjoy hot with naan or roti.